Back to Basics: Bread

Who doesn’t like the fresh smell of bread coming right out the oven? The smell never leaves me. I’m fortunate enough to have a dad that owns a bakery and is willing to teach me his ways in baking. Did you know that he’s been doing it for 20 years? 20 years! Of course I’ll never be as good as him. His baking was one of my weaknesses (and my dad hates me for it). Now, where was I? Oh yea. Bread. This recipe is a good start for any beginner bakers out there. The thing to keep in mind is time is the longer you let the dough rest, the more fluffier it’ll be. Also in the picture I have shown, I used spelt flour, usually you use all purpose or bread flour.


2 cups warm water 110 degrees F/45 degrees C

1/2 cup white sugar

1 1/2 tablespoons dry yeast

1 1/2 teaspoons salt

1/4 cup vegetable oil

5-6 cups all purpose or bread flour

1 egg, beaten


Preheat the oven to 350 degrees F (175 degrees C)

In a large bowl, add water, sugar, yeast, salt and oil. Mix well and let it sit for 5-10 minutes. 

Add in flour one cup at a time. Mix well. On a floured surface, knead the dough for 7-10 minutes. If the dough gets too dry, add more water one tablespoon at a time. The finished product should be a dough that is light and can bounce back if given a lil bit of pressure. Once kneaded, put dough in a well oiled bowl with a damp cloth on top and let it rest for at least an hour or doubled in size 

Once rested, divide the dough into 12 equal balls. Then let it rest for another 15 minutes with a damp cloth on top.

Brush the top with egg and bake for 20-25 minutes or until it’s golden brown on top. Let it cool for 10 minutes before serving. 

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